Time is a scant resource in the modern world of work. Time for for face-to-face learning is even rarer. When we get together for learning – we need to make every moment count.

Could a small thing like catering be sabotaging our learning sessions?

In our latest article for Training & Development magazine, Principal Consultant Natalie Richardson explores how leaders can use the science of nutrition to enhance learning and development outcomes in face-to-face facilitation.

This article originally appeared in Training & Development magazine, December 2019 Vol. 46 No. 4, published by the Australian Institute of Training & Development.

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